Tuesday

MEXICAN MEXICAN BEEF BEEF

SERVES 4 PREP 20 MINS COOK 1 HOUR 5 MINS PER SERVE 2145kj

500g rump steak, 2cm cubes 1 tbsp seasoned flour 2 tbsp olive oil 2 tsp ground cumin 2 tsp ground coriander ¼ tsp Mexican chilli powder 1 ½ cups beef stock 400g can diced tomatoes 2 carrots, roughly chopped 1 stalk celery, coarsely chopped 400g can red kidney beans, drained, rinsed chopped coriander, chargrilled tortillas, to serve

1 In a bowl, toss meat in flour, shaking off excess.

2 In a large saucepan, heat oil on high. Cook beef in two batches, 3-4 mins each, turning occasionally until browned. Add spices and cook 1 min until fragrant.

3 Stir in tomatoes, stock, carrot and celery. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour, adding kidney beans in final 15 minutes.

4 Sprinkle with coriander and serve with chargrilled tortillas. TOP TIP This is delicious served with rice or as a filling for a wrap.